Creamed Chicken In Biscuit Bowls

• 2 Tbsp. butter
• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 1/2 c. sliced mushrooms (fresh or canned)
• 1 (10 3/4 oz.) can condensed cream of chicken soup
• 1/2 c. milk
• 1 c. shredded sharp Cheddar cheese
• 2 1/2 c. chopped cooked chicken
• 1/2 (16 oz.) pkg. frozen peas and carrots, thawed
• 1 (2 oz.) jar diced pimiento, drained
• 1/4 tsp. salt
• 1/2 tsp. pepper
• Biscuit Bowls (recipe follows)

1. Melt butter in a large skillet. Add onion, celery and mushrooms. Saut 2 to 3 minutes until tender. Whisk in chicken soup and milk and cook over medium-low heat 3 to 4 minutes, stirring occasionally. Add cheese, stirring constantly, until melted. Stir in chicken, peas, carrots, pimiento, salt and pepper. Cook over low heat 8 to 10 minutes. Spoon into Biscuit Bowls.

butter, onion, celery, mushrooms, condensed cream, milk, cheddar cheese, chicken, frozen peas, pimiento, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=99349 (may not work)